This clam dip recipe is a creamy, savory appetizer that’s ready in minutes. It’s a no-cook dip made with canned clams and cream cheese for a crowd-pleasing snack that’s perfect with crackers or veggies.
- Flavor: This dip is rich and creamy with a bright, tangy kick from lemon, a savory depth from Worcestershire, and a subtle ocean-fresh taste from the clams.Â
- Texture: Whipped, scoopable, and easy to adjust thicker for chips, or thinner for crackers.
- Recommended Tools: A hand mixer, medium bowl, and strainer are helpful tools for achieving a smooth, well-blended clam dip.
- Serving Suggestions:Â For a quick game-day spread, set out chips, veggies, and this clam dip. When bringing it to a potluck, I keep it chilled during transport and sprinkle on the green onions just before serving for a fresh finish.
Ingredient Notes
- Cream Cheese: Full-fat gives the best flavor. Soften it fully so it whips up smooth and fluffy.
- Canned Clams: Minced clams give the most even texture. Drain very well so the dip stays creamy, not watery. Pat dry if they seem wet.
- Reserved Clam Juice: Add 1 tablespoon at a time to adjust the thickness. Thicker for chips, thinner for crackers.
- Mayonnaise: Adds richness and helps the dip stay creamy. For extra tang, swap the mayo for sour cream.
- Seasonings: Start light with lemon juice and add more to taste. Worcestershire adds savory depth, a little goes a long way. Garlic powder keeps the flavor smooth, and black pepper adds bite, especially after chilling.
- Variations: For a little heat, add a dash of hot sauce or cayenne. To boost herb flavor, stir in chopped chives or parsley.
How to Make Clam Dip
- Drain the clams and save the juice (full recipe below).
- Whip the cream cheese and mix in the remaining ingredients.
- Chill, garnish, and serve!
Fridge-Friendly Leftovers
- Store leftovers in an airtight container in the refrigerator and use within 2 days. The dip can thicken in the refrigerator; a quick stir fixes the texture.
- Do not freeze since cream cheese and mayo can separate and turn grainy after thawing.
- To make ahead, mix the day of, chill, then adjust the thickness with a splash of reserved clam juice right before serving.
Seafood & Snack Board Pairings
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Drain clams, reserving liquid.
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In a medium bowl, use a hand mixer to beat cream cheese until fluffy.
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Mix in the drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper. Gradually add clam juice, 1 tablespoon at a time, until desired consistency is reached.
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Refrigerate for 30 minutes before serving. Top with sliced green onion if desired.
Leftovers will keep in an airtight container in the refrigerator for 2 days. This does not freeze well.Â
Calories: 136 | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 50mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip
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